Spinasci a-a Zeneize=Genoese Spinach with Raisins and Pine Nuts
by Cindi Sutter, Founder of The Spirited Table®
This combination goes well with cooked meats, especially tomaxelle, as well as simply prepared fish. The combination of spinach, raisins, and pine nuts is a classic in this stretch of the Mediterranean and is ubiquitous in Barcelona.
1 lb. fresh spinach
2 Tbsp. extravirgin olive oil
1 clove garlic, with the green heart removed, minced
1 Tbsp. golden raisins or currants, soaked in warm water for 5 minutes
1 Tbsp. pinoli (pine nuts)
1 pinch fine sea salt
6 slices toast, each cut into 4 triangles, if serving as an appetizer
- Carefully wash the spinach, removing all of the sand.
- Steam the spinach for 5 minutes, using only the water that clings to the leaves. Then remove the spinach and carefully squeeze out all of the liquid. Chop coarsely.
- Heat the olive oil gently in a pan or skillet. Add the garlic and let the oil become fragrant (the garlic should not turn color). Add the spinach, sauté for 3 minutes, then add the raisins, pinoli, and salt, and sauté for 4 to 5 minutes, turning the ingredients frequently so that nothing sticks or burns.
- This spinach is a popular appetizer when served on triangles of toast.